How about a big pan of roasted comfort food? Chop your favorite potatoes, squash, carrots and other vegetables, toss them with olive oil, add a turn or two of cracked black pepper and pop them in the oven. In less than an hour, you’ll have a delicious side dish for your favorite beef, chicken or seafood entre.
Hint: if you like a nice crust on your roasted veggies, then be sure not to crowd the pan. This lets the heat get to them and creates an even crust.
2 pounds red new potatoes (12 to 14), well scrubbed and quartered
2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
1 pound medium red onions (about 2 to 3), peeled and quartered
1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
4 to 6 garlic cloves, peeled and smashed’
3 Tbsp. olive oil
Coarse salt and ground pepper
Preheat oven to 450 degrees.
Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through.
Serve hot or at room temperature.
Food Mingle Blog Alternatives and Substitutions:
- I tried to get creative and decided to add asparagus tips to the vegetable medley. While I absolutely love asparagus, this wasn’t my best choice because it is a more delicate, Spring vegetable. Therefore, they got rather lost in the gang of hearty winter vegetables. Still, they were tasty.
- Just to mix things up a bit, I used a variety of potatoes, including the fingerling, new, and purple varieties.
Here is how my vegetables looked:
Yield: 12 cups